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Grilled Pepper Salad

Grilled Pepper Salad

Nutrition Facts
  • cal. (kcal) 107
Grilled Pepper Salad
  • Makes: 4 servings
  • Prep: 20 mins
  • Start to Finish: 20 mins
  • Carb Grams Per Serving: 10


  • 4 bell peppers, (mixed colors), halved, seeded and stemmed
  • 1/4 cup halved and pitted oil-cured black olives
  • 1/4 cup rinsed and chopped oil-packed sun-dried tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon salt


  1. Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
  2. Tip: MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 107 cal., 7 g total fat (1 g sat. fat), 330 mg sodium, 10 g carb. (2 g fiber), 1 g pro.

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